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Roasted Brussels Sprouts and Butternut Squash Recipe


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     Roasted Brussels Sprouts and Butternut Squash

Category   Salads - Soups - Sidedishes
Sub Category   None

1 lb fresh brussels sprouts, halved
2 1/2 cups freshly peeled/cubed butternut squash
5 Tbsp olive oil
2 Tbsp Brown Sugar
1 tsp cinnamon
3/4 tsp kosher salt
1/4 tsp black pepper

Preheat oven to 425 Toss together all ingredients until veggies are well coated with seasoning and oil. Roast about 30 minutes, or until nicely browned.
I used 1 cubed sweet potato and added fresh cranberries. Add cranberries halfway through cooking time to prevent over cooking.

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